SEASONED NOODLES SIDE DISH RECIPES

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SPICY THAI PEANUT NOODLES RECIPE | ALLRECIPES



Spicy Thai Peanut Noodles Recipe | Allrecipes image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories     Thai Recipes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 19

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

  • Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
  • Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
  • Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
  • Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
  • Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, CarbohydrateContent 81.5 g, CholesterolContent 46.1 mg, FatContent 28.2 g, FiberContent 4.7 g, ProteinContent 27.5 g, SaturatedFatContent 5.1 g, SodiumContent 1100.8 mg, SugarContent 12.1 g

DEEP SOUTH DISH: OLD FASHIONED HOMESTYLE CHICKEN AND NOODLES



Deep South Dish: Old Fashioned Homestyle Chicken and Noodles image

A whole chicken, stewed down in the same manner as homemade chicken and dumplings, but is then simmered with thick, homestyle noodles. Comfort food, indeed!

Provided by Deep South Dish

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Number Of Ingredients 16

1 (4-5 pound) whole hen or chicken
2 stalks of celery with leaves
1 medium onion, cut into large chunks
2 carrots, cut into large chunks
2 teaspoons of salt
1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chicken base (like Better than Bouillon)
Freshly cracked black pepper, to taste
Dash poultry seasoning
1/2 teaspoon dried thyme, crushed
1 (8 ounce) package fresh sliced mushrooms, optional
1 (24-ounce) package frozen egg noodles (like Reames or Grandma's) or dried Kluski noodles
1 (5 ounce) can evaporated milk
2 tablespoons cornstarch

Steps:

  • For the stock, place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour.
  • Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.
  • For the stew, add the chopped onion, carrots and celery to the stock. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes.
  • Add the mushrooms and noodles. Combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for another 15 minutes.
  • Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened.
  • Taste and adjust salt as needed.
  • May be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.

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